Potato and Vegetable Salad Recipe

Name: Potato and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes, peeled and cut into bite size pieces; 3 carrots, bite size; 1 (2 cup) bag lettuce; 1 stalk celery, sliced; ½ cup radish, sliced; 5 -6 small sweet pickles, baby gherkins, sliced; ½ cup green olives, plus more for garnish; 12 red onion, sliced thin plus a few extra for garnish; 2 tablespoons parsley, fresh and chopped; ¼ cup mayonnaise; ¼ cup sour cream; 12 lemon; 1 tablespoon pickle juice; 1 pinch dill; salt; fresh ground pepper; 1 small tomatoes, sliced for garnish

Servings: persons

4 potatoes, peeled and cut into bite size pieces
3 carrots, bite size
1 (2 cup) bag lettuce
1 stalk celery, sliced
½ cup radish, sliced
5 -6 small sweet pickles, baby gherkins, sliced
½ cup green olives, plus more for garnish
12 red onion, sliced thin plus a few extra for garnish
2 tablespoons parsley, fresh and chopped
¼ cup mayonnaise
¼ cup sour cream
12 lemon
1 tablespoon pickle juice
1 pinch dill
salt
fresh ground pepper
1 small tomatoes, sliced for garnish

1
Cook potatoes and carrots - do not over cook - set aside and cool.
2
In a large mixing bowl - add lettuce, celery, radishes, pickles, green olives and red onion, 1 T parsley - toss together.
3
In a small bowl - mix mayo and sour cream.
4
Add juice of 1/2 lemon (may need more, depending on taste), pickle juice, dill, salt and pepper.
5
Should be a salad dressing consistency.
6
Taste - may need more salt and pepper.
7
Add potatoes and carrots to salad mixture and fold in the dressing.
8
Garnish with tomato and extra onions, olives and parsley.
9
Chill for an hour or two.
10
Enjoy!

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 potatoes, peeled and cut into bite size pieces, 3 carrots, bite size, 1 (2 cup) bag lettuce, 1 stalk celery, sliced, and more.

Yes, Potato and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato and Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions